Making Candy and Cream

Making Candy and Cream

Making maple candy & Cream at home is a fairly easy process, but extreme care must be taken because it involves very hot liquids.

"Making Maple Candy & Cream" - A 10 minute instructional video showing how easy it is to make maple candy and maple cream. Includes a full instruction manual and recipes. To order, see our list of "Educational Materials"

1. Fill pan partially with water and the thermometer.
2. Bring to a boil, and note the temperature of the boiling water. Empty the pan.
3. Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling.
4. Add a few drops of oil or butter. (This helps to keep foam down).
5. Boil carefully over high heat without stirring, until temperature of the boiling syrup is 32 degrees F above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
6. Remove from heat, and let cool for 3-5 minutes.
7. Stir evenly (don't beat) until the liquid looses its gloss and starts to become opaque. This should take a few minutes, and is the tricky part to learn the exact correct moment to pour off. Stir too long and the thickened syrup will "set up" (harden) in the pan. If this happens, add a cup of water, and re-heat slowly to dissolve sugar, then start over. If you don't stir long enough, the sugar may not "set up" in the molds at all.
8. Pour carefully into molds. Small aluminum foil pans can be used.
9. Allow to cool, remove from molds, place on a rack to dry for a few hours...enjoy!

Making maple cream (maple spread) at home is a fairly easy process, but extreme care must be taken because it involves very hot liquids.

Equipment needed For Cream:

1. Pure maple syrup, Grade A Light Amber or Medium Amber works best. A quart (4 cups) will make 2 pounds of maple cream.
2. Deep cooking pot or pan.
3. Candy thermometer (available at houseware store) capable of measuring to 240F.
4. A few drops of butter or vegetable oil.
5. A large pan or sink full of cold water.

Directions for Cream:

1. Fill pan partially with water and the thermometer.
2. Bring to a boil, and note the temperature of the boiling water. Empty the pan.
3. Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling.
4. Add a few drops of oil or butter. (This helps to keep foam down).
5. Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees F above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
6. Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath.
7. Cool to near room temperature (Hold the back of your hand close to the surface, its cool enough when you don't feel any heat radiating off the surface anymore).
8. Remove from water bath and stir slowly with a wooden spoon until it looses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished.
9. Spoon into containers and keep refrigerated.
10. Lick all the utensils and enjoy.

MMPA is a non-profit organization dedicated to the preservation and promotion of maple sugaring in Massachusetts.